Dobrogean Pork Tochitură | Rich and Traditional
(0)
75 min
Under an hour
Sezamo
Tochitură dobrogeană autentică preparată din ceafă de porc fragedă, cârnați afumați și bacon rumenit în untură, înăbușite la foc mic într-un sos aromat de vin alb, usturoi, pastă de tomate și cimbru. Se servește fierbinte, alături de mămăligă aurie, ou ochi moale și telemea sărată de vacă.
Preparation method
Meat preparation and browning
Cut the pork collar into medium cubes (about 3-4 cm). Slice the sausages into 2 cm thick rounds, and slice the bacon into thin strips. Peel the garlic and lightly crush the cloves or finely mince them.
In a large cast-iron pot or Dutch oven, melt the lard over medium-high heat. Add the bacon strips and sausage slices and brown them for 5-7 minutes until golden and rendered of their fat. Transfer them to a plate and set aside.
In the hot fat remaining in the pot, add the pork collar cubes in batches if necessary, browning them on all sides until they develop a delicious crust (about 8-10 minutes). Season the meat with salt, ground black pepper, and sweet paprika.
Chef's tip
For an authentic tochitură, the pork should have a little fat marbling (pork collar or shoulder) to remain tender and juicy during braising.
It pairs wonderfully with traditional autumn pickles: pickled green tomatoes, brine-pickled cucumbers, or sauerkraut.
27 min
Under an hour
